Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
出版年份 2021 全文链接
标题
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
作者
关键词
Non-gluten flour, Rheology, Thermomechanical process, Viscoelastic properties, Fiber-rich bread
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages 112042
出版商
Elsevier BV
发表日期
2021-06-28
DOI
10.1016/j.lwt.2021.112042
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet
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